Stir fried pork with curry leaves

“Signature Black Pepper Pork. I’ve it cooked with curry leaves, for more exotic flavour. Trust me, you’ll like me.. Oops.. Like it, I meant…”

This recipe has become one of my signature dishes.

I had specially cooked this dish for hubby as he commented that he liked it after tasted this from the restaurant we visited for dinner the other day. By examining the ingredients used in their dish, I was confident that I would be able to adapt and fix up the dish at home on my own. And, it had been a success in making the similar dish!

I had cooked this the third time, and my hubby loved it so much that he will be well commenting my dish each and every time he has it.

So, I am sharing one of my simplest but greatest pork dish now! :)

400 grams of deli-thin sliced pork
1 red capsicum, cored and diced in chunks
2 stalks of curry leaves, removed from its brunches and use only the leaves
1 teaspoon of chicken granule
1/2 teaspoon of grounded black pepper
1/2 teaspoon of potato starch
2 tablespoons of store-bought black pepper sauce
1 clove of garlic, minced
2 tablespoons of cooking oil
1 tablespoon of olive oil (for heating wok later)
1 tablespoon of butter

1) Season pork slices with chicken granule, black pepper and potato starch, for 20 minutes.

2) Heat wok with olive oil over medium fire. Melt butter in heated wok. Add garlic and curry leave.
3) Place seasoned pork slices in wok. Stir fry for few seconds. Then, add capsicum and stir fry to combine, for 2 minutes, or till pork slices tenderly cooked.

4) Add black pepper sauce and stir fry to combine well, for another 1 – 2 minutes. Heat off and dish up. Serve with steamed rice or olive oiled spaghetti.

1 portion of my black pepper pork slices counts about 300kcal.

For more options: Use beef slices instead of pork, if desired. Same thing, the meat has to be thinly sliced with quick stir-cook to retain its moist and maximum tenderness.

Tips: Sprinkle some water if find it too dry while stir-frying it.